Sirloin Oscar

By TheresaJ

Ingredients

• Sauce:
• 1 10 oz. pkg frozen asparagus spears (or fresh)
• 1 6 oz. pkg crabmeat, drained
• 4 sirloin steaks (about 1 1/2 lbs.)
• 3 Tbsp flour
• Dash salt
• Dash pepper
• 3 Tbsp butter, divided
• Bearnaise Sauce (recipe follows)
• 3 Tbsp red wine vinegar
• 3 Tbsp dry white wine
• 1 Tbsp finely chopped onion
• 1/4 tsp tarragon
• 1/8 tsp salt
• 1/8 tsp pepper
• Dash chervil
• 1 Tbsp cold water
• 1/2 cup butter, melted
• 3 egg yolks

Details

Servings 4

Preparation

Step 1

Cook asparagus, drain. Place on platter with crabmeat, cover and keep warm in 200 deg. oven. Cook steaks to desired doneness. Top with crabmeat and asparagus. Serve with Bearnaise Sauce.

Sauce:

In 1 quart saucepan, combine first 7 ingredients. Bring to boil. Boil 2-3 minutes until reduced by half, leaving 3-4 Tbsp. Strain into blender container. Add water. In small saucepan, melt butter. Add egg yolks to blender. Process 30 seconds. Slowly add butter in thin stream while running at high speed.